| Violation Date |
Code |
Description |
| 2018-12-20 |
45 |
4-501.11 maintain equipment in good repair. observed two reach in coolers with damaged gaskets. improvement noted. |
| 2018-12-20 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed no beginning and end times |
| 2018-12-20 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed two containers of pasta past the 7 day shelf life. cdi by voluntary discard. |
| 2018-12-20 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed sauce prepped on previous day measuring 48f. cdi by voluntary discard. |
| 2018-12-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at bar dish machine measuring ~0ppm. cdi by replacing concentrate and priming to proper concentration. |
| 2018-12-20 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed no tongs or other suitable utensils for handling garnishes at bar area. upon questioning, bartender stated |
| 2018-12-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored improperly on prep surface. |
| 2018-09-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed slight debris build up on shelving in walk in cooler. |
| 2018-09-25 |
45 |
4-501.11 maintain equipment in good repair. observed broken gaskets on reach in cooler. |
| 2018-09-25 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed no written procedures for h |
| 2018-09-25 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed no date mark on wings stored in reach in cooler. all other items observed were properly date marked. improvement noted. cdi by prop |
| 2018-09-25 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris build up on inside of ice machine. |
| 2018-09-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed basket in handsink at front bar area. cdi by removal of basket. |
| 2018-03-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items on pizza line measuring above 45f. cdi by removal to walk in freezer for rapid cooling. all items measured below 45f by end of inspection. |
| 2018-03-07 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed turkey, gyro meat, roast beef and lasagna dated 2/15. cdi by voluntary discard. |
| 2018-03-07 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no soap or paper towels at one handsink behind the main bar. cdi by providing soap and paper to |
| 2018-03-07 |
45 |
4-501.11 maintain equipment in good repair. observed chipping of paint on shelving in walk in freezer.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep scoring and fraying of cutting boar |
| 2018-03-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cups wetstacked at the back bar area. |
| 2017-09-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of debris on walk in gasket and shelving of walk in cooler. |
| 2017-09-14 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed ice bucket stored in ice inside ice machine at back bar area. |
| 2017-09-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food stored on floor of walk in cooler. cdi by removal to proper storage location. |
| 2017-09-14 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed containers of spices and oil with no labels. |
| 2017-09-14 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed no written procedures for p |
| 2017-09-14 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed several items in walk in cooler with no date marks. cdi by dating with proper date.3-501.18 discard the food requiring date labels |
| 2017-09-14 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed two containers of cooling marinara from the night before stored in walk in cooler measuring at 74f and 56f. cdi by voluntary |
| 2017-06-26 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed debris build up on slicer and stand mixer. cdi by removal for recleaning.4-602.11 clean the equipment and utensils used with nontcs foods as requ |
| 2017-06-26 |
45 |
4-501.11 maintain equipment in good repair. observed microwave with broken open button. |
| 2017-06-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food stored over customer food in the freezer. cdi by voluntary disposal. |
| 2017-06-26 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed broken and and leaking ceiling tile near the dry storage area. |
| 2017-02-13 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods.. -p observed unwashed cucumbers and celery stored above ready to eat food in walkin cooler. rearranged so unwashed produce is below ready to eat foods. |
| 2017-02-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cups stacked wet. air dry before stacking. |
| 2017-02-13 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed 2 rolling bins without labels. labeled during inspection. |
| 2017-02-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory on menu but no asterisk to connect to menu item (burgers). burgers will be cooked to 15 |
| 2017-02-13 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed wings, whipping cream, pasta, deli meat, lasagna undated. dated during inspection. return visit required. 3-501.18 discard the food |
| 2017-02-13 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed no paper towels at handsink next to walkin cooler. stocked. |